THE MOST UNDERRATED CUT OF STEAK THAT WON’T BREAK THE BANK | SAM THE COOKING GUY



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24 Comments

  1. So you don’t say temperature or amount of time in the oven, but you say the amount of time it rests under foil? Give me a break, homie 😂

  2. Shoot, I'm having my friends over for steak dinner for that price!! They would be so confused thinking that I'm spending over my budget for "expensive" steak!🤣

  3. I want to try frying in beef tallow. when I was a kid, restaurant fries were so good. same with Chinese food then the govt banned cooking in animal fat and forced us to use corn oil on us, and now we know its horrible for us.

  4. Holy SPAMoli!
    You have so many links down there…
    Is there a link directly to these recipes? I'm not even sure what you are calling them…

    And did you mention the time for indirect cooking and the temp you pulled the meat off? And what temp you were shooting for? I've reverse seared thick cuts, but not the other way around.

    I've got everything ready to go for grilling Chuck and making the mushroom sauce and was hoping the recipe touched on a couple things either I missed or you did not include in this video.

    Maybe it will be stew tonight for dinner. With some funky seasoned meat.

  5. MARCH: Deviled Eggs
    1 Part Cooked Egg Yolks
    1/2 Part Mayo
    1/4 Part Horseradish Sauce
    1/4 Part Peanut Butter
    Kosher Dill Pickle
    Smoked Paprika
    Sriracha Hot Sauce
    Slice hard boiled eggs lengthwise and remove yolks.
    Mash yolks with fork until fine.
    Mix in Peanut Butter and Horseradish Sauce.
    After PB and Horseradish are mixed…
    Then GENTLY mix in Mayo. – Do not over mix or it will separate!!!!!!!!!!
    Put mixture in eggs – I use a spoon for a rustic look.
    Sprinkle with Smoked Paprika.
    Add small slice of Kosher Dill Pickle on top of each.
    Squirt Sriracha Hot Sauce on top.
    Tasty!

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